I’ve been making this side dish about once per week for, oh, 5 or 6 years now, so I decided I should probably share it with you.
I love bulgur and would venture to say it may be my favorite grain for many reasons. It has a slightly nutty flavor, and though it’s similar in size to couscous, has a little more chew and bite. It’s a whole grain that’s incredibly healthy, and takes a mere 15 minutes to make. A cup of cooked bulgur has about 60 fewer calories than brown rice but double the fiber (8g) and a little more protein, too (6g). And, quite honestly, it goes with…pretty much everything.
This is the most simple way I make it, which is just with a little onion and garlic, cooked in chicken broth, and topped with toasted almonds. The reason we have it so frequently (besides how quick it is) is that it’s both incredibly versatile and tasty.
Bulgur is also a great option for making one-dish meals or grain salads, too.
1/3 cup slivered almonds
2 tsp. olive oil
2 tsp. butter
1/4 cup diced onion
3 cloves garlic, minced
1 cup medium grain bulgur
1.75 cups chicken broth
chopped parsley (optional)
Heat a medium saucepan over medium heat. Add the almonds and toast, stirring or tossing occasionally, until golden and fragrant, about 2 minutes. Set the almonds aside.
Add the olive oil and butter and once melted, stir in the onion. Cook until translucent and add the garlic. Add the bulgur and stir occasionally until bulgur is slightly toasted, a few minutes.
Pour in the chicken broth and add salt and pepper to taste; bring to a boil. Cover with a lid, reduce the heat to low and cook for about 15 minutes, until liquid has been absorbed and bulgur is cooked. (Small grain bulgur will take closer to 12 minutes and large grain closer to 16-17).
Fluff with a fork and top with the toasted almonds and chopped parsley, if desired.
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